🎃 Pumpkin Chocolate Chip Cookies Recipe (Soft, Spiced & Chocolatey!)

Fall baking season is here, and these Pumpkin Chocolate Chip Cookies are the ultimate cozy treat. Think soft, cakey centers, warm spices, and gooey chocolate chips—all wrapped up in a one-bowl recipe that’s perfect for batch baking, blog styling, or a Pinterest-worthy dessert spread.

Whether you're baking for your blog, your followers, or just your own sweet tooth, this recipe delivers flavor, texture, and visual appeal in every bite.

🍁 Why You'll Love These Cookies

• Soft and cakey texture thanks to pumpkin purée

• Warmly spiced with cinnamon, nutmeg, and cloves

• Loaded with melty chocolate chips

• One-bowl recipe = easy cleanup

• Freezer-friendly for make-ahead magic

• Perfect for fall-themed content or cozy weekend baking

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2. Nordic Ware Aluminum Half Sheet Pan – durable, even heat distribution

3. Silpat Non-Stick Baking Mat – reusable, eco-friendly, and perfect for cookies

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5. Prepworks Magnetic Measuring Spoons – accurate and space-saving

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🧂 Ingredients (With Brand Suggestions)

Here’s everything you need to whip up a batch of these irresistible cookies:

• 2 cups all-purpose flour (King Arthur Flour recommended)

• 1 teaspoon baking soda (Arm & Hammer)

• 1 teaspoon ground cinnamon (Simply Organic)

• ½ teaspoon ground nutmeg (McCormick)

• ¼ teaspoon ground cloves (McCormick)

• ½ teaspoon salt (Redmond Real Salt)

• ½ cup unsalted butter, softened (Kerrygold)

• ½ cup granulated sugar (Wholesome)

• ½ cup packed brown sugar (Domino)

• 1 large egg (Vital Farms)

• 1 teaspoon vanilla extract (Nielsen-Massey)

• ¾ cup pumpkin purée (Libby’s 100% Pure Pumpkin)

• 1½ cups semi-sweet chocolate chips (Ghirardelli)

👩‍🍳 Step-by-Step Instructions (Time Breakdown Included)

⏱️ Total Time: 35 minutes

• Prep: 15 min

• Bake: 10–12 min

• Cool: 10 min

🔪 Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line baking sheets with Silpat mats or parchment paper.

🥣 Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.

🧈 Step 3: Cream Butter & Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).

🥄 Step 4: Add Wet Ingredients

Mix in the egg, vanilla extract, and pumpkin purée until fully combined.

🧁 Step 5: Combine & Fold

Gradually add the dry ingredients to the wet mixture. Stir until just combined. Fold in the chocolate chips.

🍪 Step 6: Scoop & Bake

Use your cookie scoop to portion dough onto baking sheets. Bake for 10–12 minutes, or until edges are set and centers look slightly underdone.

❄️ Step 7: Cool

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

🧮 Nutritional Breakdown (Per Cookie, Approx.)

• Calories: 160

• Fat: 8g

• Carbs: 22g

• Sugar: 14g

• Protein: 2g

• Fiber: 1g

🎓 Expert Baking Tips

• Use room-temperature butter for better creaming

• Don’t overmix once you add the flour—keeps cookies tender

• Chill the dough for 30 minutes if you want thicker cookies

• Use a cookie scoop for consistent size and even baking

• Double the batch and freeze half for future cravings

🌈 Creative Variations

1. Pumpkin Spice White Chocolate Cookies Swap semi-sweet chips for white chocolate and add a pinch of cardamom.

2. Nutty Pumpkin Chocolate Cookies Add ½ cup chopped pecans or walnuts for crunch and depth.

3. Gluten-Free Version Use a 1:1 gluten-free flour blend like Bob’s Red Mill—still soft and delicious!

✨ What Makes These Cookies Unique?

These cookies stand out because they combine the moist, cakey texture of pumpkin with the richness of chocolate chips and the warmth of fall spices. They’re not your average chocolate chip cookie—they’re a seasonal twist that feels indulgent, nostalgic, and totally Instagram-worthy.

🧊 Storage & Serving Suggestions

• Room Temp: Store in an airtight container for up to 4 days

• Freezer: Freeze baked cookies for up to 2 months. Thaw at room temp

• Serving: Warm slightly before serving for gooey chocolate bliss. Pair with chai, coffee, or a pumpkin spice latte ☕

❓ FAQ

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-drained and puréed smoothly.

Can I make these vegan?

Absolutely! Use vegan butter, a flax egg, and dairy-free chocolate chips.

Why are my cookies too cakey?

Pumpkin adds moisture—reduce purée slightly or chill dough for firmer texture.

Can I refrigerate the dough overnight?

Yes! It enhances flavor and texture. Just let it sit at room temp for 10 minutes before scooping.

💬 Final Thoughts + Call to Action

These Pumpkin Chocolate Chip Cookies are the ultimate fall indulgence—easy to make, hard to resist, and perfect for sharing. Whether you're baking for your blog, your family, or your followers, this recipe brings cozy vibes and chocolatey joy to every bite.

👉 Try it out, snap a pic, and tag your creations with #PumpkinCookieMagic 📌 Pin this recipe for later 📝 Drop a comment below with your favorite variation!

⚠️ Affiliate Disclaimer

This post contains affiliate links. If you click and purchase, I may receive a small commission at no extra cost to you. I only recommend products I truly love and use in my own kitchen.